3/8/07

Apple Tatin - A crowd pleaser :)

The history of how tatin (tah-tan) was first made is very interesting. It's hard to believe that it was an outcome of a mistake...but once you taste it you know exactly why people did not mind.

You can use any variety of apples, preferably Granny smith or Golden delicious . The lemon zest n the caramel ....yumm... it is a must try.
So next time you want to please a crowd (or yourself)...go ahead and try this recipe...it looks, tastes and even sounds very impressive... (The photo does no justice to its actual beauty:))



Ingredients:
6 tbsp. unsalted butter, room temperature,
1 1/4 Apples, cored,peeled and sliced
1 cups granulated sugar, for the caramel
3/4 cups granulated sugar, for the cake batter
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 tsp. grated lemon zest
1/2 tsp. vanilla essence

Sift together:
1 cup plus 2 tablespoons all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

Confectioners' sugar, for dusting (optional)

Method:
Preheat the oven to 350 degrees F.
Grease a 9-inch glass pie dish or any oven proof 9 inch dish with butter and arrange the apples in the dish, so as to cover the dish .
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color (about 360 degrees F on a candy thermometer. ...for the ones who have one .....I just use the color of the caramel as my guide). Do not stir this mixture, it cooks on its own .
Once the caramel is cooked swirl the pan and pour the caramel evenly over the apple slices.
In a different bowl cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined. Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Cool for 15 minutes, then invert the cake onto a flat plate. If you have greased your dish generously and allowed the tatin to cool for its given time, it will come out without sticking if in case an apple slice sticks, ease it out and replace it in the design on top of the cake.
Serve warm or at room temperature, dusted with confectioners' sugar.
If you like it warm as I do , just microwave it for few seconds and you get the same oven fresh taste everytime.

13 comments:

sailaja said...

Thanks for dropping by my blog, Rahin. This recipe is new to me and it sure sounds like a crowd pleaser.:).

One question, can the sour cream be substituted and with what or can it be omitted? I'd like to try this recipe.

And welcome to the food blogging world!!

Just for fun said...

Welcome to the blogging world . Thanks for stopping by Rahin :) This recipe sounds very interesting. Looks delicious. Thanks for sharing :) Once again welcome !!!

Linda said...

Hi Rahin, looks like you're expert in the baking department -- this tatin looks beautiful! Will save this decadent dish to try for a special occasion -- thanks for sharing :)

Nice to see another blogger from New England, too... welcome!

rahin said...

Hey Sailu (ok?) thanx for dropping by.

substituting the sour cream ....hmm...i never thought of it ...i think it should work even without the sour cream ...i have never tried doing it .....but i think it shud be just fine ....the idea is to layer the dish with apples, top it with caramel and follow it with a cake batter with lots of lemon zest in it (for that sp flavor). You can try the basic cake recipe just dont add baking soda. Gud luck ! :)

Else you can substitute the sour cream with a homogeneous mixture of 1 cup milk with 3/4 cup butter.

You can also make your own sour cream using Indian ingredients.Chk these links .....

http://www.ndtvcooks.com/showonlyrecipe.asp?cond=find&id=2393&category=Condiments

http://food.sify.com/recipe.php?id=14287688&cid=

lots of options , i hope it helps , let me know how it turns out or if u have any other doubts.

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Hey Jasu thanx for ur wishes.

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Hi Linda , Great to know tht u r an New Englander too :)I am glad that you liked the recipe n thanx for ur wishes.

Hyderabadi's said...

Interesting blogging going on here...
Congrulations on ur new blog..:)

Rahin said...

Thanx Hyderabadi's

sailaja said...

Thanks for your tips, Rahin.:) I will prepare and let you know.

Nupur said...

It looks stunning! I love that this tart tatin does not use puff pastry like all the other recipes I have seen. I'd love to make this!

rahin said...

hey sailu , thanks.

hey Nupur , thanks , this recipe does not call for the tart so no use of puff pastry at all , n thts the reason i liked it too :)i love using puff pastry , but in other recipes n i think the cake tatin tastes much better than the tart variety , Gud luck to you

Priya Dilip said...

can we do this without using the egg, rahin?

rahin said...

hi priya , i guess one cud make the tatin eggless. Though i have never tried doin it , i suggest u try making your basic eggless sponge cake recipe add lots of lemon zest to it or try an eggless lemon cake recipe....the idea is to layer the dish with apples, top it with caramel and follow it with a cake batter with lots of lemon zest in it (for that spl. flavor). And then bake it ...gud luck ....lemme know how it turns out or if u have doubts

Seema said...

oh another must try recipe here Rahin. You have wonderful array of unique recipes in your blog. Love many of them.

rahin said...

hey seema .....thanx ....u must try this recipe ....really gud :)